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Chicken & Vegetable Casserole

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN & VEGETABLE CASSEROLE
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 Servings
 
      2 ea Chicken breasts, halved
      4 ea Carrots, quartered
      1 c  Pearl onions
      2 ea Celery stalks, large pieces
      2 ea Potatoes, peeled, quartered
    1/4 c  Chicken broth
      1 ea 10oz can cream of mushroom s
    1/2 c  Skim milk
    1/4 ts Dried leaf thyme
    1/8 ts Ground sage
      1 ea Bay leaf
 
  Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
  non stick skillet over low heat; spray lightly with vegetable spray.
  Add chicken and cook quickly until browned on both sides. Remove
  chicken to a medium size shallow casserole.  Add vegetables to
  casserole. In a small bowl combine broth, soup milk, thyme, sage and
  bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or
  until vegetables and chicken are tender. Cal: 343; Fat: 9.
 
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